Welcome Spring with a Farm-to-Table Brunch

We have decided to celebrate a new holiday in our family. It is the first day of Daylight Savings Time. It’s not quite spring, but it’s close enough. Last year we had a “Spring Ahead” brunch and found that brunch is a great time to serve local foods such as farm-fresh eggs and apple cider donuts.

This year we “Spring Ahead” on Sunday March 11. Here are some ideas for a Sunday brunch to welcome spring where you live.

Flowers—What says spring better than tulips and daffodils? Call your local florist ahead of time so you are sure to get your first choice of tulip colors. If you plan ahead you can also force some spring bulbs in a pot or grow an amaryllis for the occasion as I have done.

Menu—We have egg-producing chickens, so their eggs go into a large platter of scrambled eggs with asparagus. We serve thick bacon from a local farm. The Hudson Valley is a farm-rich region, and there is no shortage of meats, produce, fresh-water seafood and locally produced wine available within 60 miles of where we live. Some items, such as apples and blueberries, are stored during the winter by farmers so they are available year-round. Here is our menu (recipes will be posted on the Womanswork website):

Roasted Asparagus with Scrambled Eggs (made with our own eggs) Ham Biscuits with local ham

Fresh-baked Blueberry Muffins (with our own eggs and local blueberries) French Toast Casserole (with local maple syrup) Apple Cider Donuts from Salinger’s Farm (in the next town over)

Cut up fresh fruit I like to let people know what they are eating so I made little cards to put with each item.

By April, I’m already out in the garden and it would be hard to coax me inside for a daytime party, but in March we’re still indoors enjoying the warmth of a burning fire and thinking of spring ahead.

Dorian Winslow is the president of Womanswork, and is passionate about making the best products on the market for women who garden and work outdoors.

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